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2. Tip the onion slices onto a
non-stick baking sheet and spoon over a tablespoon of the honey dressing. Stir
to coat and bake for 5 minutes.

3. Stir together the bread, dill
and remaining dressing and press on top of the salmon. Sit the salmon on the
baking sheet alongside the onions and cook for a further 10–15 minutes until
the salmon is golden brown and cooked through.

4. Meanwhile, cook the potatoes
and green vegetables according to instructions then toss together with the
baked onion slices. Divide between two plates and serve with the salmon fillets
on top.

Wednesday, 5 April 2017

At first glance this may seem like an average burger, but no
- this is so much more. Take a bite to reveal the oozing, melted mozzarella center.

Ingredients

·Olive oil

·1 onion, finely chopped

·2 garlic cloves, crushed

·500g British 20 per cent fat beef mince

·1 medium free-range egg

·2 tsp mustard powder

·Pinch cayenne pepper

·50g fresh breadcrumbs

·125g ball mozzarella, sliced into quarters

To serve

·Buns and toppings of your choice

Method

1.Heat a
glug of oil in a large frying pan and add the onion. Fry for 5 minutes until
starting to soften, then add the garlic. Fry for a further 2-3 minutes, then
remove from the frying pan to a plate and leave to cool completely.

2.In a
large mixing bowl, mix the beef, cooled onion and garlic, egg, mustard, cayenne
and breadcrumbs. Season with salt and pepper, then divide the mixture into 4

3.Shape
each portion into a large patty, place a quarter piece of mozzarella in the
centre of each, then form the mix carefully around the mozzarella to encase it
fully in a burger shape. Put the burgers on a plate, cover with cling film and
chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.

4.Heat your
flat tray with a little oil, add the burgers. Fry for 4-5 minutes on each side
until the burgers are coloured. Transfer to the oven and cook for 10 minutes
until the beef has cooked through and the mozzarella has melted (test by
piercing one carefully with a sharp knife). Leave to rest for 5 minutes, then
serve in buns with your choice of toppings and sides.